Christmas spiced teacakes
- January 2013
- Makes 12
- Hands-on time 30 min, oven time 25 min, plus cooling
Start your Christmas morning with spice-laden teacakes – they pair perfectly with a hot cup of tea… and lots of gifts.
- 5.6g (2.8g saturated)
- 42.1g (15.6g sugars)
- 400g strong white bread flour, sifted, plus extra for dusting
- 1½ tsp sea salt
- 7g sachet fast-action dried yeast
- 2 tsp ground mixed spice
- 1½ tsp ground cinnamon
- 1 tsp freshly grated nutmeg
- ¼ tsp ground cloves
- Zest of 1 orange
- 50g golden caster sugar
- 150ml semi-skimmed milk
- 50g unsalted butter, cubed
- 1 medium free-range egg, beaten
- 2 tsp vegetable oil to grease
- 100g golden raisins
- 75g dried cranberries
- 50g mixed peel, chopped
- 2 tbsp caster sugar for the glaze
- In a large mixing bowl, combine the flour, salt, yeast, spices, orange zest and golden caster sugar, then make a well in the centre.
- In a small saucepan, gently warm the milk over a medium heat, then set aside. Add the butter to the milk and stir to melt, then whisk in the egg. Pour the warm mixture into the well in the bowl of dry ingredients, then stir until it forms a ball.
- Turn the mixture out onto a lightly floured surface and knead for 5-10 minutes until you have a silky smooth dough. Put it in a large, lightly oiled bowl and cover with a tea towel, then leave to rise in a warm place for 1-1½ hours until doubled in size.
- Turn the risen dough out onto a lightly floured surface, then knead again to knock out all the air. Add the dried fruit and knead until evenly distributed throughout the dough, then divide into 12 equal portions. Roll each portion into a ball, then flatten to form 1cm thick discs. Transfer to a large baking tray lined with baking paper, cover with oiled cling film and leave in a warm place to rise for 40 minutes.
- Preheat the oven to 190°C/fan 170°C/gas 5. Remove the cling film from the baking tray, then bake on the middle shelf for 15-20 minutes until the teacakes are golden.
- Meanwhile, make a sugar glaze by dissolving the 2 tbsp caster sugar in 50ml water in a small pan over a medium heat. Brush the glaze over the top of the warm teacakes and serve straightaway. Or, leave to cool on a wire rack, then toast when ready to eat, slathered with butter.
Be patient when adding the fruit to the dough. It will try to wiggle its way up to the surface, but keep kneading and it will eventually distribute evenly.
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